The signature seafood salad, sprinkled with cilantro, was off-putting.

Thalia Spice holds the promise of every other neighborhood Thai restaurant, but can they overcome obsequious service, questionable seafood and no liquor license to meet that standard? Listen in as we navigate through an interesting evening.

1. Perhaps the “stinky feet” phenomenon can be explained away by the presence if fish sauce, a common ingredient to Southeast Asian cuisine. It might also explain away the “interestingness” of the “spices” you note in the other dishes, as well.
2. In Asian cookery, fish cakes are not the meaty, moist patties that you encounter in the U.S. (i.e. salmon or tuna burgers). Asians often incorporate squid and/or shrimp, which gives it a more bouncy, or as you described it – rubbery – consistency. It may have also explained why the cakes seemed “normal” to Yukako. Ask her. I’d be curious to know her response.
3. Those “vegetable noodles” that B had: were they mung bean noodles (a.k.a. “glass noodles because they are clear)?